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Ice-cube tray chocolate bombs
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Create homemade chocolate squares using an ice-cube tray.
Ingredients:
  • 290g pkt Nestlé Dark Choc Melts, melted
  • 20.00 ml chopped Cherry Ripe chocolate bar
  • 2 tsp 100 & 1000's
  • 20.00 ml chopped Nestlé Violet Crumble chocolate bar
  • 20.00 ml salted caramel sauce
  • 20.00 ml crushed peanuts
Instructions:
  • Brush melted chocolate into each hole of a plastic 14-hole, 30ml (1½ tablespoon) ice-cube tray using a pastry brush.
  • Spread chopped Cherry Ripe in 3 holes, distribute hundreds and thousands in another 3 holes, spread Violet Crumble in another 4 holes, and top with melted chocolate.
  • Drizzle the rest of the melted chocolate into the last 4 holes. Evenly distribute the caramel and crushed peanuts among those 4 holes, before covering them with the remaining melted chocolate. Reheat the chocolate if necessary.
  • Chill the ice-cube tray in the fridge for 30 minutes until the chocolate sets. Gently twist the tray to release the chocolate bombs.

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